Ingredients
Method
- Heat olive oil in a small skillet over medium-high heat. Add garlic and cook until golden, about 2 minutes.
- Season flank steak with salt and pepper. Place in a 5-6 quart slow cooker. Add crushed tomatoes, beef broth, cooked garlic, chopped carrot, bay leaves, and thyme.
- Cover and cook on high for 6 hours or low for 8-10 hours. Remove herbs, then shred beef with two forks directly in the pot.
- Cook pappardelle pasta according to package directions. Drain and return to the pot. Add the shredded beef ragu and stir over high heat for 1 minute until combined.
- Divide the pasta and ragu among bowls. Serve hot.
Notes
- Use good quality crushed tomatoes for the best flavor base.
- Don't skip smashing the garlic; it infuses flavor without being overpowering.
- Discard bay leaves and thyme sprigs before shredding the beef.
- For extra richness, add a splash of red wine with the beef broth.
- Don't skip smashing the garlic; it infuses flavor without being overpowering.
- Discard bay leaves and thyme sprigs before shredding the beef.
- For extra richness, add a splash of red wine with the beef broth.
